|Brisket of Beef/Beef Pot
Here is another recipe for the iron-bottom
we are using it as a Dutch-oven-for-two. Beef brisket is not a whole
lot different than beef pot roast.
Both cuts require long cooking times, preferably in moist heat, which is
what braising is all about. If anything, the brisket is easier
to prepare. As Julia Childs
says, "no browning, no tying, no stuffing, no fussing --and even no saucing."
While the veggies for these two dishes are similar, the seasonings are
not. I elected to use seasonings appropriate to a New England Boiled
Dinner, even though this is not a corned beef brisket (that is, salted).
This dish holds well in the fridge and can be reheated on the stove top.
Brisket of Beef/Beef Pot RoastTagine
Yield: 2 servings, with leftovers
See abbreviations, if needed
fresh brisket of beef, center cut
black pepper corns
mustard seeds, or 2t Dijon mustard
2 cloves garlic, pureed
small red potatoes, unpeeled, halved
small carrots, peeled
whole large mushrooms, stems trimmed off
1. Trim off the excess fat from the bottom of the brisket
2. Place the EVOO in a ramekin, add all the
spices and make a paste
3. Spread the paste over the brisket and place
it, fat side down, in the tagine bottom
4. Add all the excess paste to the tagine, as
5. Add all the veggies and season with S/P
6. Add the beef broth to about one-quarter the
depth of the tagine bottom. See note
7. BTB over high heat on the stove top
8. Cover with the tagine lid and reduce heat
to its lowest simmer setting
9. Braise for about 3 hours.
10. Peek in now and then to check the level of the
braising liquid and the
fork tenderness of
11. Remove the brisket and cut 1/4-inch slices across
12. Serve on heated plates with the veggies and braising
Notes: 1. Tagines sputter all over the stove
top if filled too high with braising liquid.
2. This dish can be made a day ahead. Let cool
after Step 10, cover with plastic wrap and place in the
Reheat on the stove top, covered with the tagine lid.